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Small Batch No-Canning Raspberry Lemon Jam
Small Batch No-Canning Raspberry Lemon Jam

Before you jump to Small Batch No-Canning Raspberry Lemon Jam recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money Inside the Kitchen.

Until fairly recently anyone who indicated concern about the degradation of the environment raised skeptical eyebrows. That’s a thing of the past now, with all people being aware of the problems besetting the planet as well as the shared obligation we have for turning things around. The experts are agreed that we cannot change things for the better without everyone’s active contribution. These kinds of changes need to start happening, and each individual family needs to become more environmentally friendly. Continue reading for some approaches to go green and save energy, mainly in the kitchen.

Refrigerators and freezers use a lot of electricity, especially if they are not operating as effectively as they should. You can easily save up to 60% on energy whenever you get a new one, in comparison with those from longer than ten years ago. Keeping the temperature of the fridge at 37F, along with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. You can minimize how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

From the above it really should be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is reasonably straightforward to live green, after all. A lot of it truly is basically using common sense.

We hope you got benefit from reading it, now let’s go back to small batch no-canning raspberry lemon jam recipe. You can have small batch no-canning raspberry lemon jam using 6 ingredients and 5 steps. Here is how you do that.

The ingredients needed to cook Small Batch No-Canning Raspberry Lemon Jam:
  1. Get 12 ounces fresh raspberries rinsed and thoroughly drained
  2. You need 3/4-1 cup sugar, depending on how sweet and thick you like your jam
  3. Provide 1 Tablespoon fresh squeezed lemon juice
  4. Prepare 1 Tablespoon water
  5. Prepare 1-2 teaspoons lemon zest
  6. Use 1 tiny pinch of salt (as with most sweet recipes, this little bit of salt deepens and rounds out the flavors and does not impart a noticeably salty flavor)
Instructions to make Small Batch No-Canning Raspberry Lemon Jam:
  1. Put all the ingredients into a pot (starting with 2/3 cups of sugar), stir to distribute the ingredients, and put the pot, uncovered on medium low heat until all the sugar melts and the mixture just starts to bubble. (Usually takes just under 10 minutes for me.)
  2. Turn the heat down to low and simmer, uncovered, for 35 to 45 minutes, stirring occasionally. If you can scrape fruit solids off the cooking surface of the pot, your heat's too high. It's better to err on the side of lower heat and longer cook time than to cook the fruit to the point that it begins to stick to the bottom of the pot. Just a little of that mild burn can alter the whole batch in a way you might not like so much.
  3. About halfway through the simmer, take a potato masher or a fork and mash the berries to release some more of their natural pectin and to get the jam to the consistency you like. If you like more whole fruit, less mashing, but give it a few good mashes just to aid the natural thickening.
  4. Check the sweetness 10 minutes before the jam is done to adjust and add more sugar if needed. - - Because I like my jam texture something like a thick compote (it's more versatile that way - I can eat it over ice cream, or with yogurt), I don't add pectin or gelatin, and I stop the cooking when the jam has the texture of a thick stew. When it cools, it'll thicken even more, but it won't have that solid gel texture of a storebought jam.
  5. Then just put your jam in a clean and well-dried tight lidded container (doesn't have to be glass), cool completely uncovered, then cover and refrigerate. It'll keep fine for at least a good 6 to 8 weeks.

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